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GoFarm Blog

Green Bean, Tomato, and Basil Sheet Pan Dinner


  • 2 cups potatoes, chopped

  • 3 Tbsp olive oil

  • 1 pint cherry tomatoes

  • 2 cups fresh green beans, each bean cut in half

  • 4 cloves garlic, minced

  • 2 tsp dried basil

  • 1 tsp flaked sea salt

  • 1 (15 ounce) can garbanzo beans, drained and rinsed

  • salt and ground black pepper to taste


  1. Preheat the oven to 425 degrees F. Line a baking sheet or pan with aluminum foil.

  2. Toss potatoes and garbanzo beans with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.

  3. Roast in the preheated oven until potatoes are tender and garbanzos start to crisp, about 30 minutes.

  4. Meanwhile, toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.

  5. Remove the pan from the oven and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.

  6. Remove from the oven and pour into a serving dish. Season with olive oil, salt, and pepper to taste.

Recipe and image adapted from:


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